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18 Jan, 2018 | by Georgia Heath. | min read

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If you caught The Wine Show on Friday night, you were probably quite jealous to see Matt and James heading off to beautiful Cotignac in search of the perfect wine for the first course of a Provencal feast. We know we were! But wait, there’s good news: we’ve managed to snag the recipe for legendary chef Stéphane Raynaud’s enticing amuse bouche, and now you too can get involved in the action.

Each week, the boys will be choosing a different wine to match each course and vying to get their chosen bottle into the Wine Case. Why not play along and compile your own wine case worthy of a Provençalfeast? Invite some friends to suggest their own ideal wine pairing, or get your hands on Matt and James’s choices and see if you agree with judge Jancis Robinson’s decision!

Chef Stéphane Reynaud, of London restaurant Tratra, is the mastermind behind each dish - check out his recipe book for more inspiration.

First up, we have a delightfully flavourful ‘amuse bouche’. Lively enough to whet the appetite and delicate enough to lead nicely into the next course, this easy little dish is the perfect start to any dinner…

Ingredients:

Serves 6

12 tinned sardines in oil

60g half-salted butter

10g of seaweed or parsley

Chervil or chives, to garnish

½ Baguette

Method:

Pre-heat the oven to 200 degrees C

Cut the baguette into thin slices and bake in the oven for 7 minutes

Mix the butter with the seaweed and roll into a sausage shape. Wrap in tin foil and place in the fridge.

Arrange a sardine on a piece of the toasted baguette. Add a knob of seaweed butter and garnish with chervil or chives

That’s it! Now for the hard part - which wine should be served with this course?

James and Matt chose the Mirabeau Pure and the Mirabeau Classic, two rosé wines made in Cotignac, Provence.

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